Omelette with ratatouille and goat’s cheese

Ingredients

400 g Bresc ratatouille
8 eggs
1 dl cream
125 g goat’s cheese
90 g Kalamata olives
10 g Bresc erbe Italiano
salt and pepper
basil cress

Preparation method

Beat the eggs lightly and season with erbe Italiano, salt and pepper. Heat the oil in a pan and allow the egg mixture to solidify for about 5 minutes on a medium heat. Divide the ratatouille and crumbled goat’s cheese evenly over it. Shake the omelette and leave it to solidify for about 3 more minutes. Serve the omelette on a plate and garnish it with olives and basil cress.